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Healthy Lunch

Chickpea, Tomato and Spinach Curry with Egg

Holly PlackettHolly Plackett
This recipe is quick to make. I find it fills me up and keeps me going through the afternoon. Easy to reheat and very tasty.
Prep Time 5 mins
Cook Time 20 mins
Course Main Course
Cuisine British
Servings 2 people


  • 2 large Free range eggs
  • 1 tbsp Olive oil
  • 2 tsp Cumin seeds
  • 1 tsp Black mustard seeds
  • 2 tbsp Medium curry powder alter to suit your taste
  • 1 tsp Garlic granules
  • 1 tsp Ground ginger
  • 400 g Tin chopped tomatoes or fresh tomatoes
  • 400 g Tin Chickpeas
  • 0.5 tbsp Lemon juice alter to suit taste
  • 100 ml Boiling Water reduce if using fresh tomatoes
  • 180 g Baby Leaf Spinach add as much as you'd like
  • Salt and freshly ground pepper


  • Boil the eggs for 6-8 minutes. Leave to cool before shelling and halving.
  • Heat the oil in a wide frying pan over a low heat. Add the cumin seeds, black mustard seeds, curry powder, garlic granules and ground ginger and stir fry for 1 minute.
  • Add the tomatoes, chick peas, lemon juice and boiling water. Season with salt and pepper.
  • Cook over a high heat for 6-8 minutes or until reduced and thickened, stirring frequently.
  • Add the spinach and stir in until wilted.
  • Divide the curry between 2 bowls and top with the halved eggs.
  • Optional: Sprinkle with extra curry powder and chopped fresh coriander.


Delicious served with homemade Flat bread or Nan bread or eaten on its own.
Keyword #healthyeating, healthy